Ateneo de Davao University

Davao City

Recipes
Of
Food Preservation

Submitted by:

Klent Rouder P. Jimenez

BSHRM - 3

Submitted to

Mrs. Aliyah S. Milagros

Instructor

August 25, 2009

 Bread and Butter Pickles

Ingredients:

• 4 pounds pickling cucumbers • 1 teaspoon ground turmeric

• 1 large onion, quartered, • 1/2 teaspoon celery seeds
sliced about 1/4-inch • 2 teaspoons yellow mustard
thickness seeds, or use half pickling
• 1/3 cup kosher salt spices
• 3 cups cider vinegar • 1/4 teaspoon red pepper
• 1 1/2 cups sugar flakes, optional

Preparation:

Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss
in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice
cubes. Cover and let stand for 4 hours or refrigerate overnight.

Prepare the boiling water bath. Add water to a large canner with rack and heat to
about 180°. The water should be high enough to be at least 1 inch above the
filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water
boiling on another burner to add to the canner as needed. Wash jars thoroughly
and heat water in a small saucepan; put the lids in the saucepan and bring
almost to the boil; lower heat to very low to keep the lids hot.

Drain the cucumber mixture. In a large pot (non-reactive) over medium heat,
combine the remaining ingredients and bring to a boil. Add the drained cucumber
mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in
prepared jars. Ladle the liquid into jars, dividing evenly among the jars. With a clean
damp cloth (I keep a little bowl or cup of the boiled water handy for this step), wipe away
any drips around the rims of the jars then cover with 2-piece jar lids. A lid lifter
comes in handy to get the flat lids out of the water, or you could use tongs. Adjust
the screw on rings firmly but do not over-tighten. Place filled in the prepared
boiling water bath, adding more hot water as needed to bring the water up to
about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling
for 10 minutes. Lift the jars out of the water and place on a rack to cool.
Makes about 6 pints.
 Sweet Pepper Relish

Ingredients:

• 20 large bell peppers, red, yellow, orange, green, stems and seeds
removed, about 6 pounds
• 1 1/2 pounds sweet onions
• 1/4 cup kosher salt or pickling salt
• 5 cups sugar
• 2 cups white vinegar
• 2 cups cider vinegar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon sweet Hungarian paprika, optional

Preparation:

Wash peppers and cut in large chunks; you'll have about 6 pounds of chunks.
Finely chop about 1/2 to 2/3 of the peppers. Grind or finely chop the remaining
peppers using a food grinder or food processor. Coarsely chop about half of the
onions and add the remaining onions to the grinder or food processor. Combine
in a large bowl with the salt; toss to mix thoroughly. Cover with ice and let stand
for 3 hours. Drain peppers, squeezing to get as much moisture out as possible.
In a large nonreactive kettle, combine the vinegars, sugar, mustard seeds, and
paprika, if using. Add the well drained pepper mixture and bring to a boil. Reduce
heat to medium low and simmer, uncovered, for 50 to 60 minutes, until
thickened. Stir occasionally. Meanwhile, fill a boiling water bath canner about half
full. Add clean canning jars to the water and bring to a boil. Reduce heat to low
and keep jars warm.

In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the
lids in the hot water until ready to use. When the pepper mixture is finished
cooking, ladle into the hot drained jars. With a damp clean cloth, wipe the rims of
the jars. Using tongs, lift lids from the water and let excess drip off of them; place
on the clean jar rims. Screw on the jar rings firmly. Lift jars into the canner. Bring
to a boil, cover, and boil gently for 10 minutes.

Makes about 5 to 6 pints.

 Jalapeno Pepper Jelly

Ingredients:

• 2 cups cider vinegar

• 1 cup finely chopped jalapeno peppers, seeds and ribs removed
• 6 cups granulated sugar
• 2 pouches (3 ounces each) liquid pectin

Preparation:

Fill a water bath canner about half full; add the empty canning jars (6 half-pint
size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a
saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed

jalapeno peppers, and sugar. Bring to a full rolling boil over medium-high heat,
stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1
minute. Remove from heat and skim off any foam. Ladle into the hot jars, leaving
1/4-inch headspace and wipe jar rims with a wet paper towel.

Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack
and add more boiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.

Note: 1-pint jars should be processed for 15 minutes.

Makes about 6 half-pint (8 ounce) jars.

 Apple Orange Marmalade

Ingredients:

• 8 cups thinly sliced tart apples, about 3 lbs

• 1 orange
• 1 1/2 cups water
• 5 cups sugar
• 2 tablespoons lemon juice

Preparation:

Wash, peel, quarter, and core apples.

Slice thin and measure 8 cups (2 quarts).

Quarter the orange, remove seeds; slice very thin.

To make marmalade.

Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil
rapidly, stirring constantly, to 9 degrees F. above the boiling point of water at
your altitude, or until the mixture thickens.

Remove from heat; skim off foam. Pour immediately into hot, sterile canning jars,
leaving 1/4-inch headspace.

Seal. Process 5 minutes in boiling water bath.

Makes 6 or 7 half-pint jars.

 Spiced Caramel Pear Jam

Ingredients:

• 4 cups chopped peeled and cored pears, about 8 pears

• 1 package powdered fruit pectin
• 3 1/2 cups granulated sugar, divided
• 1 1/2 cups packed light brown sugar
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon butter, optional

Preparation:

Fill a boiling water bath canner about half-full. Add the empty jars and bring to a
boil; reduce the heat to low. Keep the jars in the hot water. Fill a saucepan with
water and bring to a boil; reduce heat to low and add the flat sealing lids. Keep
the lids in the hot water. Grind or finely chop the pears; measure 4 cups into a
large kettle.

In a bowl, combine the fruit pectin with 1/4 cup of the granulated sugar; mix well.
Add the pectin mixture to the pears and cook, stirring, over medium-high heat,
until the mixture comes to a full rolling boil. Gradually stir in the remaining sugars
and spices. Add the butter, if desired, to keep foam to a minimum. Stirring
constantly, again bring the mixture to a full rolling boil. Boil for exactly 1 minute
longer. Remove from heat and continue stirring for 5 minutes. Skim excess foam
from the mixture, if necessary.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with
hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened
cloth or paper towel and fit lids on tops of jars. Screw on the bands firmly. Lower
the jars into the water and add more very hot or boiling water so the water is 1 to
2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes.
Remove the jars to a rack to cool completely. Do not invert.

Makes about 6 to 7 half-pint jars.